Gluten-Free Minestrone Soup, Biscuit, & Sausage

gluten free minestrone soup biscuit & sausage multip img 0 14625100
gluten free minestrone soup biscuit & sausage multip img 0 14625100



Gluten-Free Minestrone Soup, Biscuit, & Sausage

Minestrone Soup Ingredients:
– 1 onion diced
– 2 celery stalks diced
– 1 carrot diced
– 1 litre of vegetable stock (I used homemade by boiling leftover vegetable scraps and spices)
– 1 can of tomato paste
– 1 large can of diced tomatoes
– Water
– 4 tsp garlic
– 2 tbsp olive oil
– 1 tsp oregano
– 1 tsp basil
– Pinch of salt
– Pinch of pepper
– 1 box of gluten-free macaroni noodles
Instructions:
– Wash and dice celery, carrots, and onion.
– In a large saucepan on the stove over low heat, sauté the onions, celery, and carrots until soft.
– In a large pot, add all ingredients except for the macaroni noodles and simmer covered on medium-high heat for 1 hour. Stir occasionally.
– Add macaroni noodles and bring the soup to a boil, then reduce heat to and simmer covered.
– Add water as needed.

For the Sausages Ingredients:
– 1 can of white beans
– 1 1/2 cp oats
– 1/2 cp walnuts
– 1/2 white onion diced
– 3 cloves of garlic minced
– 3 tbsp chia seed powder
– 1/4 cp water
– 1 tbsp tomato paste
– 1 1/2 tbsp soy sauce
– 2 tsp onion powder
– 2 tsp paprika
– 1 tsp Italian seasoning
– 1 tsp salt
– 1/2 tsp cumin
– Pinch of salt
– Pinch of pepper
Instructions:
– Blend chia seeds to make a powder.
– Mix the chia seed powder and water in a small bowl and set aside.
– In a blender, blend the oats and walnuts into a coarse powder.
– Rinse and dry white beans with a towel.
– Add all ingredients into a food processor and blend.
– Form 5 sausages with hands and refrigerate for 20 minutes.
– Wrap each sausage in parchment paper and then wrap in aluminum foil. Twist the ends shut.
– In a steamer on the stove, steam for 30 minutes.
– Unwrap sausages and either bake or fry in a saucepan until golden brown.

For the Biscuit Recipe:
– 2 cps gluten-free all purpose flour
– 1/2 cp vegan butter cubed
– 2 tbsp sugar
– 1 tbsp baking powder
– 1 cp cold canned coconut milk
– Pinch of salt
Instructions:
– Cube the vegan butter into 0.5 centimetre pieces. Place in freezer.
– Preheat the oven to 450 degrees Fahrenheit.
– Whisk the dry ingredients in a bowl together.
– Add the cubed butter and stir with a spatula.
– Add the coconu

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